INGREDIENTS
2
lbs Pork shoulder
1 30 ounce can
Black beans
1/2 cup
Cilantro, lightly packed leaves
10
Garlic cloves
7
Guajillo chiles, dried
1
Habanero pepper
1 tbsp
Mexican dried oregano
3 cups
Pineapple
1 tbsp
Kosher salt
1 tbsp
Olive oil
1 tsp
Cumin, ground
1
Ciabatta bread rolls
8 cups
Pineapple juice
Mexican Crema